Fill a medium pot halfway with water. You need enough water to cover the eggs by about 1 inch.
Bring the water to a gentle boil.
Add the eggs gently to the water, and boil for 12 minutes.
Transfer eggs to an ice bath. Peel the eggs once they are cool enough to handle.
Cut the peeled eggs in half, lengthwise, and remove the egg yolks.
Add the egg yolks, mayonnaise, kimchi and gochujang to a blender or food processor, and blend until smooth. Refrigerate for about 30 minutes, so the flavours can develop, and the filling can thicken up.
Using a ziplock bag, or pastry bag, pipe the yolk filling back into the egg white. Garnish with chives and sesame seeds